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Ingredients
  • 2 cups low-sodium vegetable broth
  • ½ teaspoon cumin seeds
  • 2 cups whole wheat couscous or Israeli couscous
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 9 to 10 cups romaine lettuce, cut into 1-inch pieces
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 medium cucumber, finely chopped (1½ cups)
  • 1 medium tomato, finely chopped (1 cup)
  • 1 medium red onion, thinly sliced (1 cup)
  • 2 tablespoons fresh parsley, finely snipped
  • 1 tablespoon lemon juice
  • 1½ cups Tahini Dipping Sauce
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